Cheeseless Pizza On Whole Wheat Pizza Crust

Add the yeast, warm water (warm from the tap is fine—you should be able to put your finger in it without burning yourself), all-purpose flour and 1/2 cup of the whole wheat flour. Mix together.

Add 2 tablespoons of olive oil, salt and another 1/2 cup of whole wheat flour and mix. Add the remaining 1/2 cup of whole wheat flour and knead with the dough hook or by hand until you have a smooth, elastic ball.

Take the ball of dough out of the bowl. Add about 1 tablespoon of oil to the bottom and coat the bowl. Put the ball of dough back into the bowl and coat all sides in the oil from the bowl. Cover with a clean dish towel and put in a warm-ish place for about 45 minutes to 1 hour, until doubled in bulk.

Gently fold the dough down. Knead the dough just a little bit to get out the excess bubbles of air and let it rest for 10 minutes or so.

Preheat the oven to 450°F.

Grab a rimmed baking sheet, and use the remaining tablespoon of oil on the surface so that the pizza doesn’t stick. Gently stretch the dough out on the pan. Add the tomato sauce and spread it around a bit. Toss on the mushrooms, then the onions, then the peppers. Put it in your HOT oven for 20 to 25 minutes. Remove from the oven, cut into pieces, and enjoy.